Raspberry Ice Cream

Raspberry Ice Cream

  • Author: The Green Creator
  • Yield: 2-4 1x
  • Category: sweet, dessert, snack
  • Cuisine: vegan, plantbased, dairyfree,


For this vegan raspberry ice cream you don’t need an ice cream maker or bananas. A blender is all you need to make this cold, creamy dessert with only 3 ingredients.



  • 8 oz (about 250 ml) full fat coconut milk or coconut water
  • sweet ingredients to taste such as Medjool dates
  • 4 cups (500 grams) raspberries (or more)
  • optional: a few mint leaves
  • For serving: raspberries and mint leaves


  1. Blend the raspberries, mint leaves, and sweet ingredients. Add a tiny bit of coconut milk or water if the blender can’t blend the frozen fruit.
  2. Pour into a bowl and freeze for a few hours.
  3. Once fully frozen, place the ice cream on your counter for about 20 minutes. Blend with the coconut milk or coconut water until smooth and creamy.
  4. Freeze for a few hours or longer (it can last for weeks, or maybe even longer…) for a firmer texture.
  5. The last step is optional.


You can add more or use less raspberries. More raspberries equals more tart with a bold flavor. Less raspberries equals softer and sweeter.

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